Summer Associates Lunch Series - Alto

Big group this time, 10 people in total, even though some people left early, and some just showed up for 20 minutes, chowed down fast, while typing frantically on their blackberry, checking voicemail on their cell phone, and jet. Muggy day, with chance of thunderstorm. Risky to be outside, felt a little sticky from the humidity. This was May 26, a Friday. A good chance to get some alcohol during lunch, but no one did. The restaurant was Alto.

Alto serves Northern Italian cuisine, or at least I was told, with French influences, as was described in New York magazine. Very cool and sleek room, that felt intimate but at the same time formal and grand. The food was surprising, actually tasted pretty good. To be honest, I did not have much confidence choosing this restaurant, since although I have heard good things about Alto in the papers and in magazines, one of my friends who went thought the restaurant was just okay, and this is coming from a man who I have high regards in terms of taste. However, the waiter recommended this ravioli with snail and truffle, which was actually one of the best ravioli I have ever tasted. I think it is the combination of snails and truffle, as both have a certain earthiness to them, that made the dish to my liking. Truffle, as you might all know, has a very distinct aroma that reminds me of mushroom or the wild forest. Truffle has a certain primal taste and smell that in my opinion cannot be found in other type of food and just hits the senses (beside taking a hit on your wallet). But then, now I am a little confused. I don't know if I like this dish because it is actually delicious or that because it is the presence of the truffles and truffles along.

The appetizer and the dessert I had was not bad, but did not impress me to the extent of the ravioli. The roasted rabbits had like two tiny pieces of rabbit meat intermixed with tons of other stuff like beans. I thought that dish had a lack of focus, and the main attraction, the braised rabbit, was toned down and overpowered by the other ingredients.

One thing to note, there were a lot of foam used in many of the dishes. I don't know if foams are still popular. I don’t really see anyone using foams in dishes anymore. Not like I have anything against foams or anything, but there must be at least 3-4 dishes that people ordered today that were filled with foams.

Well, at the end of the day, I think people like the place ok, hopefully that is correct, or perhaps they just tell me it is ok but actually hated the food. But at least, from what they told me, people seems to generally like the pasta dishes.